Lunch · Main dish.

Balsamic & Dijon Chuck Roast (& Soup with Leftovers!)

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When I have a busy day ahead of me and don’t want to have to be fussing much in the kitchen for supper, I pull out the crock pot!  I love  a roast cooked in the slow cooker, because it’s so tender and moist!

This Chuck Roast is so flavorful, thanks to the Balsamic Vinegar.  It gives it a depth of flavor that is  rich and delicious!  It made for the perfect meal on a busy day.  I added a  slaw on the side, and that was it!  Dinner was complete with only about 15 minutes of prep!  Here’s how I did it…

Balsamic and Dijon Chuck Roast

Ingredients

  • 2-3 tablespoons vegetable or canola oil
  • 4 pounds Chuck Roast
  • 1 medium to large yellow onion, chopped
  • 1/3 cup balsamic vinegar
  • 2-3 tablespoons Dijon mustard
  • 5 sprigs fresh thyme or 1 tsp dried
  • 2 cups beef broth – I added water and chicken stock b/c I was out of beef
  • 1 bag Baby  carrots
  • 1 pound very small baby potatoes, white or red
  • salt & freshly ground black pepper

Instructions

  1. Heat oil in a large dutch oven over high heat. Season chuck roast well with salt and pepper, add to pan and brown well on all sides (a few minutes a side). Remove roast and set aside.
  2. Add chopped onion to drippings in pot and reduce heat to medium. Saute onions until soft, about 5 minutes. Add balsamic vinegar, increase heat to medium-high and boil until reduced and slightly syrupy, about 4-5 more minutes. Stir in Dijon.
  3. Transfer onions to a crock pot.
  4. Set roast on top of onions in pot. Pour in 2 cups broth and add thyme. Place potatoes and carrots around roast in the liquid.  Cover and cook on low 6-8 hours or until very tender.

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If (and that’s a BIG if) you have any leftovers, you’ll want to make this soup for tomorrow’s lunch!  I had about 8 oz. of meat left, as well as carrots and potatoes.  It made a hearty little pot of soup the next day!!!  Most of the work was done already in the crock pot – it’s just a matter of adding some bouillon and seasonings!

Beef Soup
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I’m not going to be able to give you measurements for this soup – it all depends on how much you have leftover to put into the pot!  Just “eye ball it”, adding enough liquid to make it a hearty soup.

Balsamic Beef and Veggie Soup

Shredded Balsamic Chuck Roast
Cooked carrots and potatoes from last night’s supper
Drippings from roast
Beef Bouillon – or Beef broth
Water – To mix Bouillon ( I added half water, half chicken stock)
Salt and pepper to taste

Mix all ingredients in a saucepan and cook until heated through.

I’m not sure what was better – supper or the soup the next day!  You try it and let me know which you like best!

With love from my country kitchen,

Main dish.

Ground Beef Shepherd’s Pie

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Shepherd’s pie is an old dish, made as a way to use up leftover roasted meat.  The traditional pie started out being called a Cottage Pie, then as the meat inside was often lamb, the term Shepherd’s Pie began around 1877.  Now the pie is made with either beef or lamb.  The pie is was lined and toppedwith mashed potatoes.

A less expensive and updated version of Shepherd’s Pie is made with ground beef instead of the more expensive cuts, and adds sour cream and cheese to the potatoes.  This is no less savory!  It’s comfort food at its height of comfort!

I made this last week when I was visiting my parents. Biscuits and a salad were added to complete the meal.  It was a perfect winter supper!  Here’s the recipe (as I remember it!).

Ingredients:

4 med-large potatoes
1/3 Cup Sour cream
1/4 Cup milk
1/2 Cup Cheddar Cheese, grated
1 pound ground beef
2 Tbl. Olive oil
1 large onion
1 large carrot, diced
2 Tbl. Tomato Sauce
2 Tbl. flour
1 cup water
1/2 tsp thyme
1/2 tsp cinnamon
1 tsp salt
1/4 tsp pepper

Directions

Boil potatoes until tender.  Drain and mash, adding sour cream and milk – enough to make them creamy.  Add grated cheese Set aside.

In skillet, add oil, onions and carrots.  Cook until tender.  Add beef and crumble and brown meat. Add flour and mix in.   Add tomato sauce, water.  Stir to combine.  Add spices.  Simmer until liquid reduces by half.

Spoon Meat mixture into an oven-proof casserole dish.  Top with mashed potatoes.  Using tines of a fork, make a pattern in the potatoes.  This will help them brown.  Place in 400 degree oven and bake until golden and bubbly.

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Has anyone made Shepherd’s Pie?  I hope you’ll try this version! This would make a GREAT Wintery day supper!

With love from my country kitchen,

dinner in 30 minutes · Main dish. · Pasta

Hearty Dinner in 30

Stroganoff

Last week we (by “we” I mean my husband!) grilled steaks outside on the coldest, windiest day of the week!  We love our beef and we will cook it at all personal costs! Ha!  Forget the idea of every being vegetarian!

While we had the grill fired up, I decided we’d do two steaks and have one for another night.  I used the leftover meat for Beef Stroganoff and it was so delicious! I couldn’t find my old recipe, but pretty much had it in my head.  Here’s how I made it:

1# Beef, cut into strips – **(Mine was cooked, so I  added it in at the end to warm it up.)
4 Tbl. butter
1 Onion, sliced
1 C Fresh Mushrooms
2 – 3 Tbl Flour
1 Can Beef Consume’
1 Cup Sour Cream
Bag of Egg noodles

Boil noodles.  In the meanwhile, melt butter in skillet.  Add meat and cook ’til browned.  Add onions and mushrooms and cook until tender.  Add flour and stir to combine.  Pour in consume’ slowly to combine with flour mixture..  Cook over medium heat to thicken.  Remove from heat and add sour cream.  Stir.  Warm on stove just until hot.  Pour over cooked noodles.

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The picture on the top right is the mushrooms, onion and consume’.  The picture below it shows the sour cream being added.  The picture on the left shows the creamy mixture after the sour cream is stirred in.

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This is such a great fast meal.  I love it because it’s not your typical pasta and red sauce quick meal.  It’s hearty and full of flavor.  Add a salad and a roll and supper is on the table in half an hour!

Any other meat lovers out there?  

Happy Monday!

Love from my country kitchen,

 

Dinner · dinner in 30 minutes

Philly Beef Steak On the Table in Under Thirty Minutes

Not every supper has to be meat, potatoes, and vegetable, right? Sometimes a juicy, cheesy, beef sandwich at supper is a welcomed treat to both the cook and those who partake! I saw Pioneer Woman make this sandwich and thought I’d give it my spin. The results were delicious and very quick!

15c232b2-8373-4956-83f4-3137bbf89f72_zpsjedrmua0Here’s how I put the sandwich together in under 30 minutes:

Ingredients:

Deli Roast Beef
Sweet Onion
Peppers
Butter
Rolls
Cheddar Cheese

Melt butter in a skillet. Place in butter long enough to warm. Remove and keep warm while you add onions and peppers to the skillet. Saute until vegetables are tender.
Spray rolls with cooking spray and place open side down in skillet. Toast until lightly browned.
Place meat inside roll. Top with peppers and onions. Place a slice of cheese on top of onions. Place on a baking sheet and broil in the oven until the cheese is melted.

I added potato salad and cantaloupe to round out the meal. It was so yummy, and a nice break from my standard kind of meat and potato dinner.

 

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What do you do to break up the routine at suppertime?

With love from my country kitchen,